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⑪アオリイカ(玄界灘)〜飾り包丁が綺麗。流石は日本料理の料理人。
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⑫本鮪大トロ(境港)。
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ご主人は元々日本料理の料理人。大阪の「作一」さんや神戸時代の「紀茂登」さんにて修業されている。
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⑧甘海老の麹漬け。
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屋号『鮨 唐島』は達筆ですな。
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①甘鯛出汁の茶碗蒸し。
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②削りたて鰹節と煮えばなの卵かけご飯。
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③水蛸の柔らか煮。
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④太刀魚の藁焼き。宮崎黒木酒造の藁を使う拘り。
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⑤メヒカリ一夜干しの炭焼き。
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⑥海蘊酢。
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⑦鰯の海苔巻き。
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⑨ノドグロの肝醤油漬け。
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⑩本鮪赤身(境港)。
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福岡のお鮨屋さんはこのタイプのガリが多いかな。
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⑱小肌(天草)。
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⑭北海道むらさき雲丹(北海道)。
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⑮チダイ(近海)。
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⑯根付き鯵(玄界灘)。
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⑰煮ホタテ(北海道)。
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⑲車海老(天草)。
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㉑干瓢巻き。
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㉒あら汁。
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※トロ巻き(追加)
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暑い日には、ビールでしょ。╰(*´︶`*)╯♡
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本日は7名のお客様。わたくしは、端っこの席でご主人とのお話&人間観察。
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玄関までの通路。
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津屋崎海岸線。
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プロペラ機とは、なんともノスタルジック*\(^o^)/*
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まだまだ、夜間の天神地下街は人もまばら。
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今夜は博多のお鮨屋さん。
若いご主人のお店だが、じわりじわりと評価が上がっているので気になっていたところ。お店は博多市内の西側にある閑静な住宅街の桜坂。奥さまの実家からは歩いて行ける便利な場所。今頃ですかみたいな ♫
なかなか予約できなかったが、たまたま2巡目に空きがあったもの。その時間に合わせて伊丹空港からフライト。だが、今は飛行機もかなり減便されているので、どの便も満席。いやいや、かなり"密"だな〜(^^;)
注文はお任せ。本日はかなり暑いので、すぐにビールでグビグビと喉を潤す。ご主人とお弟子さんに、女将さんの3名。このお弟子さんはかなり年輩の方。もしや親父さんかな。お客さんはカウンターに7名でちょっとゆったり。
【お摘み】
①甘鯛出汁の茶碗蒸し
②削りたて鰹節と煮えばなの卵かけご飯
③水蛸の柔らか煮
④太刀魚の藁焼き
⑤メヒカリ一夜干し炭火焼き
⑥絹海蘊酢
⑦鰯の海苔巻き
⑧甘海老の塩麹漬け
⑨ノドグロ肝の醤油漬け
ご主人は元々日本料理の料理人。大阪の「作一」さんや神戸時代の「紀茂登」さんにて修業され、いずれはお鮨屋さんをと。だが、本格的な鮨屋さんの修業はせず独学らしい。
初っ端から甘鯛出汁の茶碗蒸しとはまさに料亭のよう。太刀魚の藁焼きは、宮崎の黒木酒造が使った藁とはかなりの拘り。鰯の海苔巻きも通常は鯵が多いが、敢えてあしの早い鰯を使うところが良いですね。ノドグロの肝は濃厚な甘味と醤油で絶品。さすがにお摘みのレベルは高い ♫
【握り】
⑩本鮪赤身(境港)
⑪アオリイカ(玄界灘)
⑫本鮪大トロ(境港)
⑬昆布締めキス(近海)
⑭北海道むらさき雲丹(北海道)
⑮チダイ(近海)すおごろ締め
⑯根付き鯵(玄界灘)
⑰煮ホタテ(北海道)
⑱小肌(天草)
⑲車海老(天草)
⑳煮穴子(対馬)
㉑干瓢巻き
㉒あら汁
㉓玉
※トロ巻き(追加)
シャリはかなり固めで好みなのだが、ちょっと固すぎるくらい。赤酢の味わいは軽くて良い感じかな。握り具合はふんわりとしている訳でもなくあまり特徴がないかな。そこがこれからの課題なのでしょうか。
ネタは基本的に地物中心だが、無理なら豊洲から。今の時期はそろそろ赤雲丹を期待していたが、天候不順で北海道のむらさき雲丹。因みに九州ではむらさき雲丹を黒雲丹と呼ぶらしい。それに季節物の新子はあまり仕入れないとのこと。わからないでもないが、ちょっと残念かな。
お店はオープンから3年目。研究熱心なご主人ですから、食べログのブロンズに辿り着くのも時間の問題でしょう。それに常連さんが多いようなので経営も安定しているのかな。実家からも近いので再訪ありのお鮨屋さんでしたね♫
ごちそうさまでした。